The Hay Day Kitchen Pumpkin Pie

Description

Ever wanted to try Hay Day food for real?

Now’s your chance! And this time, we’re making Pumpkin Pie! It’s the autumn season and pumpkins are a’plenty. We’ve prepared a special recipe and video so you can follow along step-by-step. Go ahead, give it a try!

The next day:
- Roll dough into a circle on floured surface, 0.5 inches thick.
- Wrap the dough around your rolling pin. This will make it easier to spread over the pie dish.
- Fit dough to the bottom and sides of the pie dish without stretching it out.
- Trim excess dough to a 1-inch overhang around the pie dish.
- Fold under to form a rim. Try making it wavy for an attractive finish.
- Place in refrigerator until oven has warmed to 175°C (347°F)
- Line dough with parchment paper and fill with baking beans. These help weigh down the pie dough!
- Bake for 20-25 minutes.
- Remove the parchment paper and baking bean weights. Use a fork to poke small holes in the bottom of the crust.
- Continue baking for 10 more minutes and then set aside to cool.

Pumpkin Puree

- Pre-heat oven to 200°C (392°F)
- Peel skin off pumpkin.
- Slice pumpkin in half. Use a spoon to scrape out any seeds and pulp.
- Save the seeds. We’ll use these later for decoration!
- Cut pumpkin into smaller pieces and place on baking sheet. Coat with foil and roast in oven for 30 minutes.
- Add roasted pumpkins and 7/8 cups of water to blender.
- Pulse until very smooth. Add another splash of water if too dry.

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duration

03:34

published

October 26, 2018

description

Ever wanted to try Hay Day food for real?

Now’s your chance! And this time, we’re making Pumpkin Pie! It’s the autumn season and pumpkins are a’plenty. We’ve prepared a special recipe and video so you can follow along step-by-step. Go ahead, give it a try!

The next day:
- Roll dough into a circle on floured surface, 0.5 inches thick.
- Wrap the dough around your rolling pin. This will make it easier to spread over the pie dish.
- Fit dough to the bottom and sides of the pie dish without stretching it out.
- Trim excess dough to a 1-inch overhang around the pie dish.
- Fold under to form a rim. Try making it wavy for an attractive finish.
- Place in refrigerator until oven has warmed to 175°C (347°F)
- Line dough with parchment paper and fill with baking beans. These help weigh down the pie dough!
- Bake for 20-25 minutes.
- Remove the parchment paper and baking bean weights. Use a fork to poke small holes in the bottom of the crust.
- Continue baking for 10 more minutes and then set aside to cool.

Pumpkin Puree

- Pre-heat oven to 200°C (392°F)
- Peel skin off pumpkin.
- Slice pumpkin in half. Use a spoon to scrape out any seeds and pulp.
- Save the seeds. We’ll use these later for decoration!
- Cut pumpkin into smaller pieces and place on baking sheet. Coat with foil and roast in oven for 30 minutes.
- Add roasted pumpkins and 7/8 cups of water to blender.
- Pulse until very smooth. Add another splash of water if too dry.